Dressing:

1 lemon

2 tablespoons Colwell balsamic vinegar

1/3 cup sugar

1 tablespoon Colwell Mandarin olive oil

1 tsp. poppy seed

Salad:

¼ cup sliced almonds, toasted

8 ounces strawberries

½ medium cucumber

¼ small red onion, sliced into thin wedges.

1 (6 oz. package baby spinach

Preparation:

For dressing:  Zest lemon to measure ½ teaspoon zest,  juice lemon to measure 2 tablespoons juice.  Combine zest, juice, vinegar, sugar, oil and poppy seeds.  Whisk until blended.  Cover and refrigerate. 

Hull strawberries and cut into quarters.  Cut cucumber in half lengthwise; remove seeds and slice.  Place spinach in large serving bowl.  Add strawberries, cucumber and onion.  Whisk dressing; pour over salad.  Gently toss to cover.  Sprinkle with almonds.

Ingredients:

1 and ½ cups uncooked barley

1 medium butternut squash, peeled, seeded and cut into ½” chunks

1/3 cup mandarin olive oil

2 tsps fresh rosemary, finely chopped

1 tsp kosher salt

1 tsp freshly ground pepper

1 medium to large pomegranate, seeded

1 bunch green onions, sliced

1/3 cup balsamic vinegar

Salt and pepper to taste

Directions

Cook barley in 3 cups water until water is absorbed, (just like rice).  Cool.

Toss squash with 1 tablespoon olive oil, rosemary, salt and pepper.  Roast 20 minutes in oven at 375 degrees, stirring ½ way through.

Mix 1/3 cup mandarin oil with 1/3 cup balsamic vinegar.

Combine cooked barley, squash, pomegranate seeds and green onions in a bowl.  Pour oil/vinegar over and mix.  Season with salt and pepper to taste.

Dressing

½ teaspoon salt

Dash of pepper

¼ cup Colwell mandarin olive oil

1 tablespoon chopped fresh parsley

2 tablespoons sugar

2 tablespoons Colwell balsamic vinegar

Salad

½ cup sliced almonds

3 tablespoons sugar

½ head iceberg lettuce, torn into pieces

½ head romaine lettuce, torn into pieces

1 cup chopped celery

2 whole green onions, chopped

3 fresh mandarins, peeled, sectioned

Preparation

Mix all of the dressing ingredients and chill.

In a small pan over medium heat, cook the almonds and sugar, stirring constantly until the almonds are coated and the sugar has dissolved.  Watch carefully- the almonds will burn easily.  Cool, and store in an airtight container until ready to use.

Combine the lettuce, celery and green onions.  Just before serving, add the almonds and oranges and toss with the dressing.

Ingredients:

24 large shrimp, peeled and deveined

2 tablespoons Colwell Mandarin or Colwell lemon olive oil

1 onion

2 red or green bell peppers

3 cups chopped tomatoes

3 ribs celery

2 cups tomato puree

1 tsp. cayenne pepper

2 tablespoons minced garlic

1 tablespoon chopped parsley

1 cup chicken stock

Salt and pepper

4 drops Tabasco

¼ cup unsalted butter and 2 tablespoons Colwell Mandarin or Colwell lemon olive oil

2 cups cooked white rice

Preparation:

Heat oil in large saucepan.  Add onion, bell peppers and tomatoes.  Cook and stir 1 minute.  Add celery and tomato puree.  Simmer.  Add cayenne pepper garlic, parsley, chicken stock, salt, pepper and Tabasco. Reduce heat; simmer 7 minutes.  Set aside.

Heat butter and oil in large sauté  pan over medium heat.  Add shrimp and parsley.  Saute for 4 minutes.  Add vegetable mixture; stir to combine.  Serve over rice.